Yield: 4 servings
|1 tablespoon||Canola oil|
|2 cloves||Garlic; minced|
|1||Shallot; thinly sliced|
|2 teaspoons||Thai red curry paste|
|. more to taste|
|1½ cup||Coconut milk|
|1 tablespoon||Fish sauce; or to taste|
|3 tablespoons||Cilantro; chopped|
|*or* green onion tops|
Peel and devein the shrimp. Heat the wok over medium heat. Swirl in the oil. Add the garlic and shallot and stir-fry until fragrant but not brown about 20 seconds. Add the curry paste and stir-fry about 20 seconds.
Stir in the coconut milk. Bring to a boil. Simmer the sauce until thickened, like heavy cream, about 5 minutes.
Stir in the shrimp and fish sauce and simmer until the shrimp is cooked (they will be firm and pink), about 2 minutes. Correct the seasonings, adding fish sauce to taste. Sprinkle with chopped cilantro and serve at once with rice.
** Fish sauce is a salty condiment made with pickled anchovies; if unavailable, use soy sauce. Thai red curry paste is widely available at most Asian markets, gourmet shops and at many supermarkets. If you can't find it, use 1 Tbsp of curry powder. The result will be slightly different from the Thai dish, but still delectable nonetheless.
** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95